Lemon Top Fairy Cakes

Another cuppa?'s Note:

I made two batches of these yummy things, and then was ordered to make another one...totaling to 36. I haven't counted how many are left either...It's one of those "safe" recipes which gives you fast results. When I was little we'd always demand these which were known as "lemon tops" in our household...

• Total Time: 25 mins
• Prep Time: 5 mins
• Cook Time: 20 mins

Ingredients:

Serves: 12

Yield: 12.0 cakes

• 4 ounces unsalted butter , soft
• 2 eggs
• 4 ounces self raising flour , sifted
• 4 ounces caster sugar
• 3 tablespoons milk
• ½ teaspoon vanilla extract

Optional extras

• chocolate chips (optional)

Icing

• 9 ounces icing sugar
• 3 tablespoons water
• 2 tablespoons lemon juice
• 1 drop yellow food coloring

Directions:

1. Preheat the oven to 195°C.
2. Mix all the cake ingredients in a food processor (with or without chocolate chips) and place 3 heaped tsp in each cake case. Bake in the centre of the oven for 15-20 minutes and leave on a wiring rack to cool for a good 30 minutes (if you can resist 'em!). Only ice when cold.
3. For the icing, mix together the 3 ingredients with a fork. If the consistency is too runny, add more icing sugar. Check how lemony the icing is before adding just a tad of food colouring if you prefer them to have that lemon touch! The icing should be almost like a paste, in order for it to stiffen on each fairy cake.

Reviews

[Chef #570804 Halifax Liz]

This is a great basic recipe and one that I use a lot but no here in Canada. I find that self-raising flour in Europe differs from ours and a better substitution. This can be used for cupcakes, layer cakes, etc. etc. It is my old standby in Portugal where we live for 6 months of the year. Highly recommended for ease of preparation and taste. Also makes a good coffee cake with the addition of some coffee essence. Thanks for submitting.